Introducing Creativity To The Alternative Diet: Many of us have segued from traditional dietary lifestyle to alternative dietary lifestyles, i.e. Gluten free, Vegan, Grain free, Real food, etc. What are we discovering?? These recipes are NOT mediocre!

Monday, July 27, 2009

Summer Squash/Zucchini Salad

I made this at a B-BQ the other day and I thought it was great! I had doubled the dressing thinking I should since I had doubled the squash amount but there really was no need and I wouldn't do that again. Such a great different way to use up all the yellow squash coming my way other then grilling it!

As a side note this is now one of my favorite search sites for recipes. ( I've done lots of different bean and veggie salads from here this summer and have liked everyone!

Summer Squash Salad

Summer Squash Salad

Summer Squash Salad Recipe


4 small zucchini or mixed yellow and green summer squash (1 lb total)
1/3 cup loosely packed mint leaves
3 Tbsp extra virgin olive oil
1 Tbsp fresh lemon juice
1/4 teaspoon fine sea salt
Pepper to taste
1/4 cup toasted pine nuts (1 oz.)
Grana Padano, Parmesan or Asagio cheese for shavings
Fresh mint sprigs for garnish


1 If you are starting with raw pine nuts, toast them first. Heat a small skillet on medium high heat. Add the pine nuts. Stir gently as the pine nuts start to brown. When slightly browned, remove from heat and let cool.

2 Slice the squash into paper-thin slices using a mandoline or other slicer. Set aside in a bowl.

3 Stack the mint leaves, roll them together lengthwise and slice crosswise to make very thin slivers. Add to squash in bowl.

4 Combine the oil and lemon juice in a small bowl and whisk together. Whisk in the salt and pepper and pour the dressing over the contents of the bowl. Add the pine nuts and toss all together, gently, but thoroughly. Let mixture stand for at least 10 minutes to soften the squash and develop the flavors.

5 Transfer salad to serving dish or to four individual salad plates. Garnish with shavings of cheese made with a vegetable peeler and a few sprigs of fresh mint.

Serves 4.

Friday, July 24, 2009

Easy Steak Marinade

This marinade is so good and so easy. We've been using it almost weekly. It should marinade for at least 4 hours but no more then 8 after that the alcohol and lemon juice will start to break the meat down. Yum! Yum!

1/2 onion
1.5 cups Soy sauce
1 cup brown sugar
1/2 cup whiskey
2 Tbsp lemon juice
2 Tbsp chopped garlic

Mix together, completely submerge meat.

Thursday, July 23, 2009

Oh my goodness.....Reviews!!

Rachel and I did the flank steak recipe by Eva and the Beans by Serena back when I visited her in the spring and I just realized I never threw up the pics are put my two cents in about the review. So here are the pics and yes Rachel and I were juveniley laughing so hard we were almost on the floor over the bean pic. But everything was great! Loved the olives and tomatoes with the flank steak. The beans were on their own a stand alone meal which I dont typically like but they have a great taste and have made them sense then to go to a B-BQ but just cut down on all the meats. Happy Summer!!

Wednesday, July 1, 2009

Blue Cheese & Pear Salad

I got this recipe off the Weight Watchers web site and love it! A few notes: If you don't prefer blue cheese try Gorgonzola, I used non fat plain yogurt instead of butter milk and added some regular milk to thin it a bit, I also added a few red grapes as I didn't have enough pear to go around, and lastly I used toasted sunflower seeds because I am allergic to walnuts. Delicious, light summer salad! I highly recommend!

Blue Cheese and Pear Salad

1 bunch arugula, torn
1 head romaine lettuce, torn
3 medium pears, cored and thinly sliced
1/2 cups buttermilk
1/2 cups blue cheese
1 medium garlic cloves, minced
1/4 tsp black pepper, ground
3/4 oz chopped walnuts, about 3 Tbsp, toasted

Divide arugula and romaine among plates. Arrange pears on greens.
Combine buttermilk, cheese, garlic and pepper. Toss salad in dressing.
Sprinkle with walnuts and serve.